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Steamed gurnard with jasmine rice, butternut squash and lime and chilli dressing.

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170g jasmine rice.
2x 1cm cubes of root ginger, finely chopped.
1 tin coconut milk.
Small butternut squash, chopped into 2cm cubes.
Tenderstem broccoli.
Red chilli, finely chopped.
Handful of fresh coriander, finely chopped.
Soy sauce.
Toasted sesame oil.
Lime juice.
Handful of cashew nuts, chopped.
2 gurnard fillets.
Put the jasmine rice, coconut milk, butternut squash, half the ginger and a tablespoon of soy sauce into a lidded ovenproof pan and bake for 40 mins at 180C.
While the rice is baking, make the dressing. Mix two tablespoons each of soy sauce, sesame oil and lime juice in a bowl, then add the chilli, coriander and the rest of the ginger.
Place the gurnard fillets on a sheet of tin foil and season with salt and pepper and a healthy splash of lime juice before enclosing the fillets in foil.
After 40 mins, add the broccoli to the ovenproof pan and return to the oven, along with the fish in foil, for 15 mins.
Toast the chopped cashews in the oven for 2 minutes.
Spoon the rice, squash and broccoli into a bowl before placing a fish fillet on top. Drizzle with the dressing then garnish with some cashews and serve.
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6 minutes ago, Geoff said:

Much too much of a faff. Dip prepared fish in batter (beer if you want), deep fry fish and serve with Chips! Philistine Geoff.☺️ 

Don't knock it til you've tried it Geoff! I cook this every week for Mrs135 and I, using cod usually. The prep doesn't take long at all and the finished product is definitely worth it.

Give it a shot and surprise Joyce with it. She'll love it 👍

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